A simple, healthy, and a balanced side dish with pairs well with rice dishes. A complete fiber rich meal when served with brown rice and any spicy gravies or rasam.
1. Asparagus, 1 big stalk, washed trimmed and cut into small pieces.
2. Moong dhal, 1/2 cup, washed and cooked with a pinch of turmeric until just cooked and has a crunch in it.
3. Onion, medium-size, 1, diced.
4. Ginger-garlic paste, 1/2 teaspoon.
5. Mustard seeds, 1/4 teaspoon.
6. Urad dhal, 1/2 teaspoon.
7. Broken red chilies, 2.
8. Chili powder, 1/2 teaspoon.
9. Coriander powder, 1/2 teaspoon.
10. Turmeric powder, a pinch.
11. Salt as per taste.
12. Curry leaves, a handful.
Heat a pan with a tablespoon of oil. Add the mustard seeds and let it splutter. Then add the curry leaves, broken red chilies, and urad dhal and fry for a few seconds. Add the diced onions now and sauté for few minutes until the onions are translucent. Then add the ginger-garlic paste along with salt and all the powder and the chopped asparagus. Mix everything well and cook closed under low flame for 5-8 minutes until the asparagus is cooked. Add the cooked moong dhal now cook for 2 more minutes. Garnish with chopped cilantro and serve with rice and chapathis.